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NONO Deviled Eggs

NONO SAUCE adds a kick of spice and sweetness that give an unexpected flair to classic deviled eggs.

SKU 1493-Recipe

  • 28 mins Total
  • 20 mins Prep
  • 8 mins Cooking
  • 12 Serves


  • 1 dozen Large eggs
  • 1/4 cup Mayonnaise
  • 1/4 cup NONO SAUCE (and an additional 1-2 tbsp. for garnish drizzle)
  • 1/2 tbsp Kosher salt
  • 1/4 tbsp Ground black pepper
  • To taste Paprika
  • 1/4 cup Green onions, cut on the bias

  • 1/2 lb Thick cut hardwood smoked bacon, diced
  • 1/4-1/3 cup NONO SAUCE
  • Directions:

    1. Place eggs in a single layer on the bottom of a pot, cover with cold water and bring them to a boil over high heat.
    2. When water boils, turn off heat and allow eggs to sit for 15 minutes in pot on stove.
    3. Shock eggs in cold water.
    4. Once cool, peel eggs and cut them in half length-wise.
    5. In a medium bowl, scoop out yolks of egg and mash them with a fork.
    6. Add to yolks, mayonnaise, NONO SAUCE; salt, and pepper to taste, adjust as desired.
    7. Yolk mixture should be smooth. Place it in a piping bag with a star tube.
    8. Pipe a rosette into each egg white.
    9. Sprinkle paprika to garnish, add green onion, and drizzle with NONO SAUCE.
    10. For some extra flavor, add 6oz of NONO candied bacon.

    12. Pre-heat conventional oven to 350°F.
    13. Place bacon in a single layer on a foil lined baking sheet.
    14. Place baking sheet on middle oven rack and bake 15-20 minutes until slightly browned and crisp.
    15. Remove from oven, and carefully drain bacon fat.
    16. Brush both sides of cooked bacon with NONO SAUCE.
    17. Place bacon back in oven and bake for an additional 10-12 minutes or until sauce is caramelized and bubbling. For faster caramelizing, set oven on broil.
    18. Allow bacon to cool 10-15 minutes.
    19. Dice for topping.